**5. Emerging technologies to remove pesticides from grapes and wines**

Pesticide residues in grapes and by-products can be a major concern to human health. The majority of grape products are consumed raw or slightly processed [52]. It is imperative to identify processes that are able to decrease and remove the pesticide residues from all horticultural products.

Certain processes, like washing [53], peeling [54], or cooking [55] have been reported in literature as good methods to decrease the content of pesticide residues and also reduce the risk of exposure to these phytosanitary products. However, some horticultural crops such as grapes are not subjected to a washing stage in their industrial processing line, and they are not peeled or cooked previous to consumption. Commonly, grapes are treated followed a phytosanitary scheme in the vineyard, harvested and then directly subjected to the winemaking process.

Proactive removal of pesticide residues from grapes and wines can be done by using decontamination techniques, classified as physical, physical–chemical and oenological methods (**Figure 3**). Apart from the classic methods used for reducing pesticide residues, the application of new or emergent technologies such as pulsed electric field (PEF) or ultrasounds, in the grapes and wines, is a current research hotspot.
